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What's fresh for lunch today? How about cashew ricotta with baked beetroot, apple and turmeric & curry herb and cress.
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Ingredients for 1 person:Ā
A portion of cashew ricotta (approx. 2 tbsp)
1 small baked beetroot, peeled and slicedĀ
1/2 small apple, core removed, quartered and sliced
2-4 tbsp SUUR Turmeric & Curry Love Craft Kraut
Salad cressĀ
For the cashew ricotta:
150g cashews (soaked for 4 hours)
120 ml water
1 tsp lemon juice
1 tsp apple cider vinegarĀ
1 tsp yeast flakes (or more)
Salt
Puree all the ingredients for cashew ricotta until you get a slightly chunky, ricotta-like texture. Taste, and adjust the seasoning to your taste.Ā
Spread about 2 tablespoons of ricotta on a plate.
Layer the beetroot, pieces of apple, Turmeric Love Craft Kraut and cress on top.Ā
Enjoy your meal!